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Servings:

Maple Swirl Pumpkin Muffins

These Maple Swirl Pumpkin Muffins are perfect for fall. Maple syrup and cinnamon are perfect compliments for pumpkin in this recipe.

Total Time

35min

0.0

0 Ratings

Author: Real Food with Sarah

Servings:

Ingredients

Muffins

•

Ripe Banana , mashed

•

1 cup

Pumpkin Purée

•

1 1/2 cups

All-Purpose Flour

•

1 tsp

Baking Soda

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

1/2 tsp

Salt

•

1 tsp

Vanilla Extract

•

Eggland's Best Classic Eggs

•

1/2 cup

Maple Syrup

or Honey

•

3 Tbsp

Olive Oil

•

as needed

Non-Stick Baking Spray

Maple Swirl

•

2 Tbsp

Maple Syrup

•

2 tsp

Simply Organic Cinnamon, Ground

Cooking Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin tin with Non-Stick Baking Spray (as needed) .

Combine All-Purpose Flour (1 1/2 cups) , Baking Soda (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Nutmeg (1/2 tsp) , and Salt (1/2 tsp) in a large bowl and mix until combined.

Step 3

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Author's Notes

I used a silicone muffin tin for this recipe, but a metal muffin tin will work great. You can also use cupcake liners if you wish.

The recipe for these pumpkin muffins can easily be halved, doubled or tripled.

If you don't like bananas, you can replace them with an extra cup of pumpkin puree.

This muffin recipe uses cinnamon and nutmeg, but you can use pumpkin pie spice in their place. Use 1 ½ teaspoons.

Nutrition Per Serving

CALORIES

161

FAT

4.4 g

PROTEIN

2.9 g

CARBS

27.6 g